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Meatgistics - Walton's - Community

Meatgistics "Meet Up"

Scheduled Pinned Locked Moved Waltons Blog
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  • JonathonJ Offline
    JonathonJ Offline
    Jonathon Team Blue Admin Walton's Employee Power User Kansas Dry Cured Sausage
    wrote on last edited by Austin
    #1

    Austin and I are planning on doing a Meatgistics Meet-Up where we get as many Meatgistics users as possible together in Wichita Kansas for a weekend of meat processing classes, food and fun! The classes would be held live in Walton’s Inc classroom on various topics, we could take votes on certain topics and could do certain classes in the morning and then smoke the product while we are doing other things so we could eat what we made that day.

    So, what we are looking for its information from you! We want to know first, are there enough people interested who would/could attend, then what weekend would be most reasonable for the highest number of people and what topics or activities would everyone want to see or learn about?

    Get more help with your processing questions and learn more about processing meat by subscribing to our waltons.com youtube page at https://www.youtube.com/@waltonsinc

    D 1 Reply Last reply
    4
  • Tex_77T Offline
    Tex_77T Offline
    Tex_77 Team Blue Power User Traeger Primo Grills PK Grills Canning Sous Vide Community Moderator Kansas
    wrote on last edited by
    #2

    I think the best time of year would be January. For my self something I would like to learn about is the various textures of the different types of casings for fresh sausages, as well a lessons on linking. As for activities I think we would need to have some sort of a pub/meat crawl involved. Maybe a field trip to Creekstone or Cargill for a sampling of their products. Another idea could be a steak cookoff for everyone who comes and any Walton’s employees who are willing to suffer a defeat.

    Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks

    1 Reply Last reply
    1
  • G Offline
    G Offline
    glen Regular Contributors Team Grey Sous Vide Canning Dry Cured Sausage Masterbuilt Power User Meat Hack Winner Veteran Kansas
    wrote on last edited by
    #3

    Count me in!
    Probably any date is okay with me

    Give a man a fish and he eats for a day
    Teach a man to fish and he drinks beer for a lifetime

    1 Reply Last reply
    1
  • ChefC Offline
    ChefC Offline
    Chef Canning Dry Cured Sausage Primo Grills Team Blue Sous Vide Power User Cast Iron
    wrote on last edited by
    #4

    I would love to go to this type of meet up

    1 Reply Last reply
    1
  • PapaSopP Offline
    PapaSopP Offline
    PapaSop Team Orange Power User Wisconsin Old-Timer
    wrote on last edited by
    #5

    Count me in. Weekend doesn’t matter. Warmer time of year would be nice for some outside activities but not essential.

    Tex_77T Joe HellJ 2 Replies Last reply
    2
  • JPAPJ Offline
    JPAPJ Offline
    JPAP Team Blue Masterbuilt
    wrote on last edited by
    #6

    I would love to be able to come. It’s in the air for me right now but hopefully it will work. Already salivating!!!

    1 Reply Last reply
    1
  • J Offline
    J Offline
    jgabehart84
    wrote on last edited by jgabehart84
    #7

    I would come to this and would prefer not happening during the fall hunting season.

    A Couple ideas to cover
    Whole animal butchering
    seasoning and curing
    Basic sanitation and storage solutions
    Tour of a commercial facility would be good.

    one point of consideration is how do we transport our work home? can we ship it or have some swag included in registration for a cooler or something. I’d be coming from central Illinois so i’d need to know a good place to stay.

    Tex_77T 1 Reply Last reply
    2
  • YooperDogY Offline
    YooperDogY Offline
    YooperDog Team Orange Masterbuilt Big Green Egg Dry Cured Sausage Sous Vide Canning Power User
    wrote on last edited by
    #8

    I am pretty flexible. Spring, fall or winter preferred. Summer would work but challenging with all the other activities shoe horned into that season and November would be tough, those pesky holidays and hunting opportunities.

    1 Reply Last reply
    1
  • Tex_77T Offline
    Tex_77T Offline
    Tex_77 Team Blue Power User Traeger Primo Grills PK Grills Canning Sous Vide Community Moderator Kansas
    replied to PapaSop on last edited by
    #9

    PapaSop being from Southern Canada you should be accustomed to the cold!

    Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks

    1 Reply Last reply
    2
  • Tex_77T Offline
    Tex_77T Offline
    Tex_77 Team Blue Power User Traeger Primo Grills PK Grills Canning Sous Vide Community Moderator Kansas
    replied to jgabehart84 on last edited by
    #10

    jgabehart84 I’m sure they would arrange a group hotel. I know all the good hotels in Wichita so I’ll try to influence that decision.

    Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks

    1 Reply Last reply
    2
  • Joe HellJ Offline
    Joe HellJ Offline
    Joe Hell Team Blue
    replied to PapaSop on last edited by
    #11

    PapaSop yeah…I’m not sure I’d consider that area a winter wonderland. Lol

    Better Living Through BBQ!

    1 Reply Last reply
    2
  • ChefC Offline
    ChefC Offline
    Chef Canning Dry Cured Sausage Primo Grills Team Blue Sous Vide Power User Cast Iron
    wrote on last edited by
    #12

    After dealing with years of summers with 102 F I’m all for as cold as possible!

    ? 1 Reply Last reply
    1
  • ChefC Offline
    ChefC Offline
    Chef Canning Dry Cured Sausage Primo Grills Team Blue Sous Vide Power User Cast Iron
    wrote on last edited by
    #13

    As far as topics for this grand get-to-gather, how about a day offering workshops, not just from Jonathon and Austin, but I bet there are several members of this great group that has the knowledge to present on different topics. Workshops could be from basic to advance, and include cures, techniques, equipment, specialty sausages. Could run a few at the same time and people could sign up for the workshops they are interested in.

    1 Reply Last reply
    3
  • D Offline
    D Offline
    Dave R Regular Contributors
    replied to Jonathon on last edited by
    #14

    Jonathon sounds like a great opportunity.

    1 Reply Last reply
    0
  • Departing ContestantD Offline
    Departing ContestantD Offline
    Departing Contestant Regular Contributors
    wrote on last edited by
    #15

    only if there is beer allowed. i will bring my own!

    ChefC 1 Reply Last reply
    3
  • ChefC Offline
    ChefC Offline
    Chef Canning Dry Cured Sausage Primo Grills Team Blue Sous Vide Power User Cast Iron
    replied to Departing Contestant on last edited by
    #16

    Departing Contestant

    1 Reply Last reply
    0
  • ChefC Offline
    ChefC Offline
    Chef Canning Dry Cured Sausage Primo Grills Team Blue Sous Vide Power User Cast Iron
    wrote on last edited by
    #17

    can’t cure meat, smoke, grill, or stuff sausage without the required amount of alcohol !

    1 Reply Last reply
    5
  • ? Offline
    ? Offline
    A Former User
    replied to Chef on last edited by
    #18

    Chef Just remember Chef, “you don’t have to shovel heat”. Winters up here can be brutal as hell.

    ChefC 1 Reply Last reply
    0
  • ChefC Offline
    ChefC Offline
    Chef Canning Dry Cured Sausage Primo Grills Team Blue Sous Vide Power User Cast Iron
    replied to Guest on last edited by
    #19

    @Fat-Bob I’m willing to take on the snow - the older I get, the less I can take 105 to 110 F heat indexes and trying to smoke briskets, ribs, and chicken during the summer next to my pit is just unbearable

    Joe HellJ ? 2 Replies Last reply
    1
  • Joe HellJ Offline
    Joe HellJ Offline
    Joe Hell Team Blue
    replied to Chef on last edited by
    #20

    Chef I lost over 200 lbs of excess insulation. Cold is no longer my friend. Lol

    Better Living Through BBQ!

    ChefC 1 Reply Last reply
    3

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